Effect of soaking conditions on physicochemical properties of red-jasmine germinated brown rice flour
2010
Supanuch Saipang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry) E-mail:[email protected] | Niramon Utama-ang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry) | Yuthana Phimolsiripol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry)
Objective of this research was to study the effects of soaking temperature and soaking time on physicochemical properties of red-jasmine germinated brown rice flour. The experiment was conducted with the variation of soaking temperature (30 and 40 deg C) and soaking time (1, 3 and 6 hr). Results demonstrated that soaking conditions had no significantly effect (p GT= 0.05) on the chemical compositions including moisture, protein, fat and ash content, but resulted in increasing crude fiber and decreasing carbohydrate contents from fermentation. The pH of soaking water decreased from 6.29 to 6.23-5.71 and affected to the change of pasting properties of germinated brown rice flour. Increase in soaking time resulted in lower pasting temperature of germinated flour than non-soaking flour and led to retrogradation reduction. Therefore, soaking rice with different conditions provided property modification of rice flour for further development of product from germinated brown rice.
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